Journal of Future Foods最新文献

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The potential of volatile oil farnesol as a new treatment for hypertension and improvement of vascular function in hypertensive rats 挥发油法尼醇治疗高血压及改善高血压大鼠血管功能的新潜力
IF 7.2
Journal of Future Foods Pub Date : 2025-07-03 DOI: 10.1016/j.jfutfo.2024.05.015
Roma Ehsan , Luciane Barbosa Pessoa , Waqas Younis , Wajiha Manzoor , Muhammad Nasir Hayat Malik , Muhammad Naveed Mushtaq , Tariq G. Alsahli , Muryam Abdul Razzaq , Francislaine Aparecida dos Reis Lívero , Arquimedes Gasparotto Junior
{"title":"The potential of volatile oil farnesol as a new treatment for hypertension and improvement of vascular function in hypertensive rats","authors":"Roma Ehsan ,&nbsp;Luciane Barbosa Pessoa ,&nbsp;Waqas Younis ,&nbsp;Wajiha Manzoor ,&nbsp;Muhammad Nasir Hayat Malik ,&nbsp;Muhammad Naveed Mushtaq ,&nbsp;Tariq G. Alsahli ,&nbsp;Muryam Abdul Razzaq ,&nbsp;Francislaine Aparecida dos Reis Lívero ,&nbsp;Arquimedes Gasparotto Junior","doi":"10.1016/j.jfutfo.2024.05.015","DOIUrl":"10.1016/j.jfutfo.2024.05.015","url":null,"abstract":"<div><div>Farnesol, an acyclic sesquiterpene alcohol derived from medicinal plants, presents possible antioxidant and vasodilator effects. This study thoroughly examines the preventive impact of farnesol on <em>N</em><sup>G</sup>-nitro-<em>L</em>-arginine methyl ester (<em>L</em>-NAME)-induced hypertension and vascular dysfunction in rats, investigating its potential cardioprotective effect. Initially, the acute hypotensive effects of farnesol were evaluated in normotensive rats through intravenous administration, with amlodipine, <em>L</em>-NAME, atropine, and indomethacin used to uncover potential mechanisms. Subsequent research focused on the therapeutic effects of orally administered farnesol on hypertension and vascular dysfunction induced by <em>L</em>-NAME over a 4-week period. Various parameters, including blood pressure, body weight, urine characteristics, oxidative stress markers, lipid profile, serum nitric oxide levels, and gene expression, were analyzed. Farnesol demonstrated hypotensive and diuretic effects in normotensive rats, potentially through calcium channels and the cyclooxygenase pathway. In hypertensive rats, farnesol, similar to captopril, effectively lowered blood pressure and restored various biomarkers, indicating its promising potential as an antihypertensive agent.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 2","pages":"Pages 279-291"},"PeriodicalIF":7.2,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144771581","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Understanding the changes in multi-structure, physicochemical properties, and in vitro digestibility of quinoa starch by annealing with hydrogen-infused and plasma-activated water samples 研究麦藜麦淀粉多结构、理化性质及体外消化率的变化
IF 7.2
Journal of Future Foods Pub Date : 2025-07-03 DOI: 10.1016/j.jfutfo.2024.04.012
Hang Liu , Ge Tian , Shanshan Gao , Shuang Liu
{"title":"Understanding the changes in multi-structure, physicochemical properties, and in vitro digestibility of quinoa starch by annealing with hydrogen-infused and plasma-activated water samples","authors":"Hang Liu ,&nbsp;Ge Tian ,&nbsp;Shanshan Gao ,&nbsp;Shuang Liu","doi":"10.1016/j.jfutfo.2024.04.012","DOIUrl":"10.1016/j.jfutfo.2024.04.012","url":null,"abstract":"<div><div>We studied the combination effects of annealing (ANN) and distilled, hydrogen-infused, and plasma-activated waters on the multi-structure, physicochemical properties, and <em>in vitro</em> digestibility of quinoa starch (QS). To the best of our knowledge, hydrogen-infused water was used to modify starch for the first time. Compared to that of native QS, ANN-modified samples had rougher surfaces and retained the A type X-ray diffraction pattern but with higher relative crystallinity. ANN treatment significantly increased amylose content, gelatinization properties, and water absorption capacity of QS, while the swelling power and viscosity decreased. The total hydrolysis rate and rapidly digestive starch content decreased in QS after ANN treatment, and resistant starch level markedly increased. Compared to ANN with distilled water, the combination of ANN with hydrogen-infused and plasma-activated waters exhibited a higher extent of influence on the properties of QS. The sample treated with plasma-activated water showed the highest extent, which was potentially attributed to the acidic environment and the presence of reactive oxygen and nitrogen species. This research provided a novel strategy to further improve the thermal stability and functionality of starch.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 2","pages":"Pages 292-300"},"PeriodicalIF":7.2,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144771582","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Development and techno-functional characterization of gluten-free flour from rice, Cardaba banana, and pigeon-pea 大米、香豆蔻、香蕉和鸽豆无谷蛋白面粉的研制及技术功能表征
IF 7.2
Journal of Future Foods Pub Date : 2025-07-03 DOI: 10.1016/j.jfutfo.2024.04.011
Oluwadamilare Adedeji Adewole , Olusola Samuel Jolayemi , Helen Nwakego Ayo-Omogie , Adebanjo Ayobamidele Badejo
{"title":"Development and techno-functional characterization of gluten-free flour from rice, Cardaba banana, and pigeon-pea","authors":"Oluwadamilare Adedeji Adewole ,&nbsp;Olusola Samuel Jolayemi ,&nbsp;Helen Nwakego Ayo-Omogie ,&nbsp;Adebanjo Ayobamidele Badejo","doi":"10.1016/j.jfutfo.2024.04.011","DOIUrl":"10.1016/j.jfutfo.2024.04.011","url":null,"abstract":"<div><div>To create a gluten-free flour that closely mimic wheat in terms of its physico-chemical characteristics, a careful combination of several replacements is necessary. Therefore, the goal of this study was to develop a composite flour devoid of gluten using rice (R), Cardaba banana (C), and pigeon pea (P) and to evaluate its techno-functional qualities. Using 12-runs optimal mixture experimental design, 5 composite blends containing varying percentage of rice, Cardaba banana and pigeon pea flours were chosen based on dietary fiber. The blends containing 22% pigeon pea and above exhibited significantly higher protein (7.59-8.36 g/100 g), fiber (2.39-3.05 g/100 g), ash (1.94-2.34 g/100 g), total phenols (6.49-6.78 mg gallic acid equivalent/g), flavonoids (0.03-0.04 mg quercetin equivalent/g), and antioxidant properties in terms of ferric reducing antioxidant power, Fe<sup>2+</sup>-chelating capacity and ·OH scavenging abilities. However, these flour blends, due to the large proportion of pigeon pea retained higher but tolerable level of some antinutritional factors such as phytate (4.53-7.00 mg/100 g), tannin (0.30-0.44 mg/g), and trypsin-inhibitor (8.69-10.49 mg/100 g). Conversely, dietary fiber (both soluble and insoluble), resistant starch, amylose, amylopectin, and essential micronutrients including Na, Ca, and Zn were the main features of R79-C06-P15 composite blend. A biplots in the context of principal component analysis model with 78% explained variance (<em>R</em><sup>2</sup> = 0.78), graphically revealed the distinctive nutritional and functional attributes of each of the flour blend. Therefore, depending on the intended application, blends of rice, Cardaba banana, and pigeon pea flour at various percentages may result in a gluten-free flour with a range of nutritional and techno-functional properties.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 2","pages":"Pages 266-278"},"PeriodicalIF":7.2,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144771665","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Differences in volatility and organoleptic characteristics of mixed and sequential fermentation of mulberry fruit juices by Weissella confusa and Pichia kudriavzevii using metabolomics analysis 利用代谢组学分析,对混合发酵和顺序发酵桑椹果汁挥发性和感官特性的差异进行了研究
IF 7.2
Journal of Future Foods Pub Date : 2025-07-03 DOI: 10.1016/j.jfutfo.2024.08.016
Changqi Cai , Fuchao Yan , Junhong Li , Baochang Du , Qingshen Sun , Xiaoyun Han
{"title":"Differences in volatility and organoleptic characteristics of mixed and sequential fermentation of mulberry fruit juices by Weissella confusa and Pichia kudriavzevii using metabolomics analysis","authors":"Changqi Cai ,&nbsp;Fuchao Yan ,&nbsp;Junhong Li ,&nbsp;Baochang Du ,&nbsp;Qingshen Sun ,&nbsp;Xiaoyun Han","doi":"10.1016/j.jfutfo.2024.08.016","DOIUrl":"10.1016/j.jfutfo.2024.08.016","url":null,"abstract":"<div><div>Mulberries (<em>Morus alba</em> L. cv. Longsang 1), rich in various nutrients and bioactive compounds. Fermentation can improve the nutritional value of fruit juice processed from mulberries, making it easier to absorb, and can also improve the taste and aroma, thus promoting further development. This study investigates the differences in aroma and sensory attributes between <em>Pichia kudriavzevii</em> and <em>Weissella confusa</em> mixed bacterial fermentation (PWF) and sequentially fermented (MLF) mulberry juices. Headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) analysis was employed to examine the volatile metabolites in fermentation juice, while high performance liquid chromatography (HPLC)-MS analysis quantified the free amino acid and organic acid content. Additionally, electronic nose and electronic tongue technologies were utilized for sensory evaluation. Results from HS-SPME-GC-MS analysis revealed a notable 61.06% increase in esters in MLF juice, imparting fruity and floral aromas. HPLC-MS analysis indicated a 52.69% increase in sour amino acids in MLF juice, with umami amino acids being 2.23 times higher compared to PWF, resulting in a more pronounced taste profile. Additionally, succinic acid, citric acid, lactic acid, tartaric acid, and malic acid exhibited reductions of 20%, 50%, 12.66%, 75%, and 43.18%, respectively. Electronic tongue and electronic nose analyses demonstrated elevated response values for aromatic components and decreased astringency and bitterness in MLF juice. This research presents a novel fermentation approach to enhance the sensory attributes of fermented mulberry juice.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 2","pages":"Pages 307-318"},"PeriodicalIF":7.2,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144771584","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effect of vacuum microwave drying and steaming treatment on quality of Poria cocos 真空微波干燥和蒸熟处理对茯苓品质的影响
IF 7.2
Journal of Future Foods Pub Date : 2025-07-02 DOI: 10.1016/j.jfutfo.2024.11.011
Pan Xu , Fan Jia , Yao Xu , Tao Zheng , Hui Zheng , Xinwen Dai , Yong Yang
{"title":"Effect of vacuum microwave drying and steaming treatment on quality of Poria cocos","authors":"Pan Xu ,&nbsp;Fan Jia ,&nbsp;Yao Xu ,&nbsp;Tao Zheng ,&nbsp;Hui Zheng ,&nbsp;Xinwen Dai ,&nbsp;Yong Yang","doi":"10.1016/j.jfutfo.2024.11.011","DOIUrl":"10.1016/j.jfutfo.2024.11.011","url":null,"abstract":"<div><div>Drying is a crucial factor affecting the processing quality of <em>Poria cocos</em>, a renowned medicinal and edible material in China. However, the current process named “hot-air drying (HAD) after steaming” exhibits drawbacks of extended processing time, elevated expenses, and uncontrollable quality. In order to evaluate the effect of vacuum microwave drying (VMD) and steaming on the quality of <em>P. cocos</em>, the physical and chemical quality was investigated among four samples subjected to different drying schemes: direct drying by VMD (PC-VMD), drying by VMD after steaming (SPC-VMD), direct drying by HAD (PC-HAD) and drying by HAD after steaming (SPC-HAD). Results indicate that compared to the HAD samples, the drying time required for the VMD samples is reduced by 2/3, and the alcohol extracts contents increases by 11.54% and 13.73%, while the water/oil-holding capacity have also improved to varying degrees. While steaming results in losses of alcohol extracts of 8.97% and 11.23%, and a loss of water-soluble polysaccharide content of 10.81% and 16.32% comparing with non-steamed schemes. The LC-MS analysis revealed that the triterpenoid composition compounds is similar across the four samples, but the relative amount of pachymic acid in the VMD samples are 9.09% and 18.80% higher than HAD samples, and the VMD also demonstrates varying advantages in retaining 8 other key triterpenoids. Additionally, the relative content of these substances in the non-steamed samples is higher than steaming samples. The GC-MS analysis showed that steaming obviously resulted in the loss of some volatile components. E-tongue and E-nose analysis show the taste patterns in the four samples was similar. Therefore, VMD can improve the drying efficiency and quality of <em>P. cocos</em>, whereas steaming can diminish the quality. In conclusion, steaming is a non-essential process, and direct drying by VMD (PC-VMD) is a high quality and high efficiency drying schemes of <em>P. cocos</em>.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 2","pages":"Pages 319-329"},"PeriodicalIF":7.2,"publicationDate":"2025-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144771551","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Volvariella polysaccharides: isolation, structural characterization and structure-activity relationship: a review 羊草多糖的分离、结构表征及构效关系研究进展
IF 7.2
Journal of Future Foods Pub Date : 2025-07-01 DOI: 10.1016/j.jfutfo.2024.05.012
Lin Guo , Jie Wang , Hui Liu , Huanjie Zhang , Fathy M.S.A. Mehaya , Changyang Ma
{"title":"Volvariella polysaccharides: isolation, structural characterization and structure-activity relationship: a review","authors":"Lin Guo ,&nbsp;Jie Wang ,&nbsp;Hui Liu ,&nbsp;Huanjie Zhang ,&nbsp;Fathy M.S.A. Mehaya ,&nbsp;Changyang Ma","doi":"10.1016/j.jfutfo.2024.05.012","DOIUrl":"10.1016/j.jfutfo.2024.05.012","url":null,"abstract":"<div><div>In recent years, <em>Volvariella</em> polysaccharides (VPs) have been confirmed with various of biological activities, which can be used as the main ingredients of functional foods. It was reported to treat various diseases and disorders in humans, and have high nutritional and pharmaceutical significance. This paper summarized the latest progress in the extraction, separation and purification technologies, structure-activity relationship and action mechanisms of VPs, as well as the challenges, limitations during the application that may become the future direction.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 2","pages":"Pages 161-172"},"PeriodicalIF":7.2,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144771659","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effect of flavonoids on neurodegenerative diseases caused by acrylamide: Based on the perspective of intestinal flora 黄酮类化合物对丙烯酰胺引起的神经退行性疾病的作用:基于肠道菌群的观点
IF 7.2
Journal of Future Foods Pub Date : 2025-07-01 DOI: 10.1016/j.jfutfo.2024.09.003
Xing Ge , Yidan Cai , Haochen Dai , Yuhan Jiang , Songmei Luo , Xin Zhang , Yuchen Zhu
{"title":"Effect of flavonoids on neurodegenerative diseases caused by acrylamide: Based on the perspective of intestinal flora","authors":"Xing Ge ,&nbsp;Yidan Cai ,&nbsp;Haochen Dai ,&nbsp;Yuhan Jiang ,&nbsp;Songmei Luo ,&nbsp;Xin Zhang ,&nbsp;Yuchen Zhu","doi":"10.1016/j.jfutfo.2024.09.003","DOIUrl":"10.1016/j.jfutfo.2024.09.003","url":null,"abstract":"<div><div>Acrylamide (AA) is a typical by-product of the Maillard reaction in food processing. AA can destroy the antioxidant balance, induce neurotoxicity, and affect the occurrence and development of neurodegenerative diseases. Disturbances in the gut microbiota can lead to neurological diseases. Flavonoids have multiple biological activities, such as antioxidant, anti-inflammatory, and regulation of intestinal flora structure, and have a certain intervention effect on the neurotoxicity of AA. The gut microbiota has a variety of mechanisms affecting brain homeostasis and neurodevelopment, and regulating the gut microbiota can effectively improve the severity of neurodegenerative diseases. This article calls for attention to the role of flavonoids in the AA-mediated neurogenic disease prevention and control pathway and proposes a positive effect between plant-based diet and brain health.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 2","pages":"Pages 173-183"},"PeriodicalIF":7.2,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144771660","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Review on Pectin: Sources, Properties, Health Benefits and Its Applications in Food Industry 果胶的来源、性质、健康益处及其在食品工业中的应用
IF 7.2
Journal of Future Foods Pub Date : 2025-06-30 DOI: 10.1016/j.jfutfo.2024.04.009
Shubhangi Sharma , Khalid Mehmood Wani , Shaik Mahammad Mujahid, Laksmi S. Jayan, Sneha Soundara Rajan
{"title":"Review on Pectin: Sources, Properties, Health Benefits and Its Applications in Food Industry","authors":"Shubhangi Sharma ,&nbsp;Khalid Mehmood Wani ,&nbsp;Shaik Mahammad Mujahid,&nbsp;Laksmi S. Jayan,&nbsp;Sneha Soundara Rajan","doi":"10.1016/j.jfutfo.2024.04.009","DOIUrl":"10.1016/j.jfutfo.2024.04.009","url":null,"abstract":"<div><div>Agricultural lignocellulose wastes are an excellent substrate for the production of value-added products (such as pectin). Natural macromolecules have gained popularity due to their biocompatibility, low toxicity, and biodegradability. Pectin is the most intricate polysaccharide found in the cell walls of plants, both in terms of structure and function. Pectin plays a crucial role in various aspects of plant biological processes, including growth, morphology, development, and defense. Additionally, it functions as a gelling and stabilizing agent in a wide range of food and speciality products. Moreover, pectin contributes to the texture and rheological properties of various food systems. Additionally, it exerts positive effects on human health and possesses a multitude of biomedical applications. Furthermore, as a biopolymer, pectin has garnered attention for its potential applications in active packaging systems. Pectin can be utilized alongside with an extensive variety of biopolymers with distinct characteristics and functionalities. In this context, this review presents an in-depth investigation of pectin, including its structure, sources, properties, and wide-ranging applications in the fields of biomedicine and food industry.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 2","pages":"Pages 205-219"},"PeriodicalIF":7.2,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144771482","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Dracocephalum moldavica L. tea alleviates high-fat diet-induced hyperlipidemia in rats via gut microbiota and lipid metabolism 龙头茶通过肠道菌群和脂质代谢减轻高脂饮食诱导的大鼠高脂血症
IF 7.2
Journal of Future Foods Pub Date : 2025-06-30 DOI: 10.1016/j.jfutfo.2024.04.010
Qinyu Li , Siqi Li , Aruhan Chen , Congying Huang , Jiayin Chang , Na Zhang , Minhui Li
{"title":"Dracocephalum moldavica L. tea alleviates high-fat diet-induced hyperlipidemia in rats via gut microbiota and lipid metabolism","authors":"Qinyu Li ,&nbsp;Siqi Li ,&nbsp;Aruhan Chen ,&nbsp;Congying Huang ,&nbsp;Jiayin Chang ,&nbsp;Na Zhang ,&nbsp;Minhui Li","doi":"10.1016/j.jfutfo.2024.04.010","DOIUrl":"10.1016/j.jfutfo.2024.04.010","url":null,"abstract":"<div><div>Hyperlipidemia is a common metabolic disorder and a major risk factor for cardiovascular diseases. <em>Dracocephalum moldavica</em> L., a species of <em>Dracocephalum</em> in the family Labiatae, has a long history of medicinal use, often as tea (non-<em>Camellia</em> tea) to lower blood sugar and lipid levels. However, its exact mechanism of action remains unknown, hindering its therapeutic effectiveness. In this study, the lipid-regulating mechanism of the ethyl acetate extract of <em>D. moldavica</em> (EAD) was evaluated. The chemical constituents of EAD were preliminarily characterized using ultra-high performance liquid chromatography. A rat model of hyperlipidemia was induced by a high-fat diet and different doses of EAD were administered. Body weight, liver weight, and kidney weight were measured, along with biochemical indexes related to lipid metabolism. Intestinal content samples were analyzed using 16S rRNA sequencing technology to determine differences in intestinal bacterial composition. Differential metabolites were identified by serum metabolomics. The results showed that EAD reduced the weight of rats on a high-fat diet, along with liver weight and kidney weights, approaching levels similar to those in the normal group. Biochemical indexes related to lipid metabolism in the serum of rats on a high-fat diet were also improved. Furthermore, daily supplementation of EAD induced structural changes in the gut microbiota of rats, particularly by regulating the relative abundance of important microbes. Additionally, enrichment of metabolite metabolic pathways in plasma revealed the regulation of amino acid metabolism and primary bile acid synthesis after EAD administration. These results indicate that EAD alleviates hyperlipidemia in rats by regulating lipid metabolism and gut microbiota, providing insight into dyslipidemia regulation by <em>D. moldavica</em>.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 2","pages":"Pages 220-231"},"PeriodicalIF":7.2,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144771483","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Research progress on colonization ability of probiotics 益生菌定殖能力的研究进展
IF 7.2
Journal of Future Foods Pub Date : 2025-06-30 DOI: 10.1016/j.jfutfo.2024.04.008
Shuqin Yan, Jiaxu Gao, Qingshen Sun
{"title":"Research progress on colonization ability of probiotics","authors":"Shuqin Yan,&nbsp;Jiaxu Gao,&nbsp;Qingshen Sun","doi":"10.1016/j.jfutfo.2024.04.008","DOIUrl":"10.1016/j.jfutfo.2024.04.008","url":null,"abstract":"<div><div>Probiotics have received increasing attention for their potential to promote health through improving intestinal barrier, enhancing human immunity, lowering cholesterol, regulating blood sugar, anti-cancer, anti-depression and so on. The prerequisite for probiotics to exert these functions is their ability to adhere to and colonize in the host’s intestinal tract. However, probiotics are susceptible to the extreme environment of the gastrointestinal tract (low pH in gastric juice and bile salts in intestinal fluids), as well as harsh processing and storage conditions, which may compromise their viability. At present, one of the effective methods to improve the survival ability of probiotics in the intestinal tract is the encapsulation of probiotics. Additionally, there are challenges related to inadequate detection methods for quantifying probiotics that colonize the intestinal tract. Therefore, this paper elaborates on the significance and challenges of probiotics intestinal colonization, the challenges they face, and methods to improve the probiotics viability during gastro intestinal transfer. The review also discusses detection methods for probiotics at different sites of intestinal tract. This review might show prospect for the in depth exploitation of probiotics used for improving intestinal health.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 2","pages":"Pages 195-204"},"PeriodicalIF":7.2,"publicationDate":"2025-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144771662","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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